NOT cardboad- but moist BRAN MUFFINS

You have never had a bran muffin until you have had these bran muffins. What they have in the stores doesn't even come close the this one. It's moist and tastey and nothing about it says cardboard, bran muffin!

The other amazing thing about these wonderful muffins is that you can keep them in battered form up to six weeks. At least that's what the recipe says. Mine never really last that long but I like the idea. I especially like the idea when we have company coming. I can mix it up and keep it in the fridge until company arrives. In the morning I just put them in the oven and by the time you get the table set, coffee on and newspaper opened, everyone is up smelling muffins baking- and they are ready! Presto primo muffins!


BRAN MUFFINS
These are not my original, just given to me on an index card.

15 ounce box Raisin Bran or bran flakes
1 cup raisins if you use plain bran flakes
2 cups sugar
5 cups flour
5 teaspoons baking soda
1 cup vegetable oil
4 eggs, beaten
4 cups buttermilk

Combine the first five ingredients, mixing together until large lumps remain. Add oil, eggs and buttermilk. Stir together well but do not over mix.

Place in a sealable plastic container in the refrigerator for at least overnite and up to six weeks.

When needed, scoop out the amount required and ladle batter into greased or sprayed muffin tins.

Bake at 350°F degrees for 20 minutes or until golden brown.

OATMEAL COOKIES with a little extra

Oatmeal cookies are a classic that just can't be beat. The oatmeal goodness and the chewy raisins make for a great cookie that has substance. I made some recently and had these cinnamon chips that I got for practically nothing (last year, ehem). Has it really been that long? So, here the Holiday season is upon us again and I am just getting around to making them. Didn't matter they were delicious anyhow.

I also added some toasted wheat germ, about a half of a cup. It made the cookies crisp, which I do not really like in an oatmeal cookie. Those around me didn't seem to mind and actually my Dad prefers a crispy cookie. If you want a crispy cookie, add the wheat germ!

And no offense S-- M--- but lately the raisins have been kind of hard and I have found branches in my boxes. So recently I have been investing in these "flame raisins" at the local health food store. They are chunky, chewy and yummy! Makes a world of difference.



CINNAMON OATMEAL RAISIN COOKIES
Lori's Lipsmacking Goodness


1/2 pound (2 sticks) margarine or butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 cup raisins
1 cup cinnamon chips
1/2 cup wheat germ

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix in dry ingredients in a seperate bowl and then combine with wet mixture. Add raisins, oats, wheat germ and chips. Use a scoop and drop onto ungreased baking sheet. Bake at 350 for about ten to twelve minutes.

*If you ever have a crispy cookie that you want to soften, place a piece of apple or a piece of bread in the container with the cookies. The cookies will "steal" the moisture fromt he bread or apple piece and become soft.

CINCINNATI STYLE CHILI

If you are a Cincinnati Style Chili purist, leave now and do not come back until a couple days have passed and I have a new post up. If you are curious about different flavors in your chili that will "WOW" your tastebuds, then listen up. This here chili is yum, the flavor is a kin to chorizo. If you like chorizo then you will like this.

A few years ago I made this for my friend and her husband. Little did I know that my friend's DH was so traditional. He just kept saying, "it's different". To this day, this happened over a decade ago, he still teases me about the day I tried to serve him this chili. Having said that, don't be frightened away. It is so good. Be forewarned that your tastebuds will be dancing with a lot of flavors.


Cincinnatti Style Chili
Recipe based on Epicurious

2 onions, chopped
4 garlic cloves, minced
1 tablespoons vegetable oil
2 pounds ground beef chuck
2 tablespoons chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried orégano, crumbled
1/4 teaspoon cayenne
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
1 cups water
a 16-ounce jar stewed tomatoes
1 tablespoons white vinegar
1 tablespoons molasses
2 tablespoons cocoa
cooked spaghetti and grated Cheddar

Cook meat until the pink is gone. Add spices and cook for one minute. Place in large pot with tomatoes. Saute onions in olive oild until golden. Add garlic, saute one minute more and add to pot. Cook for a couple hours. The longer the better. Crock pot works very nicely as well.

Spoon over spaghetti and sprinkle with grated cheese.

A CRAFT and A COOKIE

Many moons ago, when I met my husband, he took me home for the Holidays. That was my real inclination that he was serious about me. We had met in October and he took me home to meet his folks in December. Mind you, they lived eight hours away, so we had to stay there. My goodness, talk about nerves. I really had nothing to fear. My DH's, mother was an angel. The moment I came through the door I was kissed 100 times as if I was a long lost relative. His sister kept talking to me in English, while everyone was talking in Italian. Thank God for her helping me through that (thanks M : )). I had brought a ton of biscotti with me as an offering. A good gesture. It went over pretty well. I decided to make biscotti today and thought of that day and my lovely Mother-in-law. She passed away a couple of years ago. We miss her.

These are very low fat. The only fat comes from the walnuts and the eggs. You can omit the walnuts and use egg replacements, or whites, if you must. But if you can use them, they are good for you. It's a nice recipe with some wholesome goodness. Enjoy these biscotti with Chai tea for an ultimate spice experience!

I am sending these in for a Vegetarian Round Up at Fun and Food Cafe.


Here is one of the crafts I have been working on...

from left to right: "Toot", "Sparkle" and "Pom Pom"

Aren't they cute cupcakes. Found the idea here. Have no idea where the original link came from, sorry, but hey you have the pattern now, sew away!

MAPLE WALNUT PUMPKIN BISCOTTI
Lori's Lipsmacking Goodness Original

2 cups whole wheat pastry flour
3 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 1/2 teaspoons pumpkin pie spice*
1 1/4 cup brown sugar
3 eggs
1 - 15oz can puree pumpkin or 1 3/4 cups homemade pumpkin puree
1 teaspoon vanilla
1/4 cup maple syrup
1 cup walnuts, chopped and toasted

Preheat oven to 375 F. Combine dry ingredients, salt, baking powder, flours, spice and sugar. Combine wet ingredients, pumpkin, eggs, vanilla, maple syrup. Stir together. Mix in walnuts.

Spoon onto cookie sheet, down the edge of the long side of the pan, do the same on the other side. So you have two logs, horizontally extending into the pan about 4 inches or so. You may have a little left over, depending on how big your pans are. If so put in a small loaf pan.

After baking about twenty minutes, cut them using a serrated knife. Do so while hot so it does not crumble on you. Place them back in the oven laying flat for ten minutes. Remove from oven, flip and bake another ten minutes. You can stand them up for twenty instead but be careful that the bottom doesn't burn.

Store in an air tight tin or freezer. They will keep several weeks. Even until Christmas if there is limited humidity.


Notes:
The one thing I would have added if I had some is maple extract.
* pumpkin pie spice can be made by combining 2 tablespoons ginger, 1 tablespoon nutmeg, 1/4 cup cinnamon and 1 tablespoon cloves.

GO GRATITUDE with Artichoke Jerusalem and Leek Gratin

Whoa, its been a few days since I posted, sorry. I was on a roll there but then something happened. The sun went away. It wasn't here for our dinner time, no great light for shooting. Also, I have to admit to you that we had the same meal for three nights. YIKES. Boring. But it allowed me some time for crafting. Since money is tight I decided to use up some of the material and garage sale crafting stuff. I found these cute ideas on blogs (I will share pics of that tomorrow). So besides the toys from the store, only a few, my kids will be getting "made with love" toys from yours truly! Whew, it's a labor of love when you are making the same thing over and over again, (friends kids). I really don't mind. Gratitude, gratitude, gratitude. I have hands to sew. Something to sew. On and on it goes, right. We have so much to be thankful for.

So back to real food blogging. Here are some Jerusalem Artichokes. It's my first time trying it. I like to try new fruits and vegetables. Keeps life interesting.

I wish that I had taken a picture of the vegetable but I was too ambitious and cut it all up before I realized that I wanted to take a pic of it. Geez. If you want to see it, click here. Looks like a tuber, tastes like an artichoke heart.

This recipe idea came from here. We ate it like an appetizer on crostini. It dissappeared, kind of like the artichoke/spinach dip at the parties we go to.

JERUSALEM ARTICHOKE and LEEK GRATIN
Lori's Lipsmacking Goodness

2 cups chopped jerusalem artichokes
3 cups leeks, washed and sliced
1 cup sour cream
juice of one lemon
1 garlic clove minced
3/4 cup peccorino romano

Combine in a bowl chopped jerusalem artichokes, leeks, sour cream, minced garlic, 1/2 cup peccorino/romano and juice of one lemon. Place in small casserole dish. I used a 9 inch tart pan. Cover with foil and bake at 350 for about 35 minutes (depending on how small your dice is). Take out of the oven remove foil and sprinkle bread crumbs over top. Sprinkle the remainder of the cheese over top. Place back in oven for about 20 more minutes.

Pomegranate Petit Fours

I am not new to pomegranates. Every year my Father would buy one or two of these fruits around this time of year. As a kid I was not big on them because of their seed like innard. As an adult I can tell you I am not big on them because they are a pain in the butt to clean. But you know what, as a foodie, I endure the painstaking cleaning process because they are so beautiful and neat looking. As a person who tries to eat healthy, I am super excited about them. I am sure you have all heard that they are exalted as a super food. I say eat 'em! If you haven't got the patience to clean them, buy POM juice and you can use it to make a million things. Well maybe not a million but you can use it silly.

Here are a few links to some cool recipes that I found:
This cake recipe sounds interesting. And this muffin recipe sounds good too. This appetizer one sounds pretty. And of course a drink is always a welcome treat. Cheers. Whoever makes one of these, if any of you do, write and let me know how they were.

I thought about this one the other night as I was trying to get to sleep. I know I am not the only person that does that kind of thing.

I am submitting these cuties to Sugar High Friday. Believe me these will definitely give you a sugar high. This month's SHF is being hosted by The Well Seasoned Cook. SHF was started by Jennifer of The Domestic Goddess. This months theme is "All that Glitters". You can so see the sparkles and fondant shining!

POMEGRANATE PETIT FOURS
Lori's Lipsmacking Goodness Original

Chiffon Cake

3 cups cake flour
2 1/4 cups confectioners sugar
3/4 cup milk
3/4 cup canola oil
2 eggs
3 teaspoons baking powder
6 large egg whites
1 3/4 cup sugar
1 teaspoon vanilla extract
juice of one lemon

Preheat oven to 350 F. Line 2 - 11x 17 pans with parchment and butter it.

Combine egg whites and sugar in mixer and begin to beat. Combine dry ingredients: flour and baking powder. Combine wet ingredients: milk, oil, vanilla, two whole eggs, and lemon juice. Combine the dry and the wet. Once the egg whites form peaks, fold in the batter. Pour into cake pans and bake. Midway through baking time switch pans on racks.

*Only 1/2 of one sheet is needed for this recipe.

Vanilla Bean Butter Cream (that rolls of the tongue, now doesnt it?)
based on Dorie Greenspan's Awesome Recipe

4 oz egg whites
1 cup sugar
seed of one vanilla pod
2 teaspoons vanilla extract

Whisk egg whites and sugar in a double boiler or the bowl of a Kitchen Aid Mixer. Place bowl over a pot of boiling water. Continue to whisk until mixture is hot to the touch. Remove from stove and begin to whip the mixture at medium speed for about five minutes. When mixture is cooled, turn up the speed on the mixer and whip for a couple of minutes until it begins to thicken. Add vanilla extract and seeds.

Pomegranate Pourable Fondant

4 cups confectioners sugar (about a pound)
1/3 cup pomegranate juice
1 1/2 tablespoons light corn syrup

Combine all ingredients in a double boiler. Stir over boiling water until the mixture becomes slightly warm, enough so that it is pourable. You know it is the right consistency when it forms ribbons on the fondant as you lift the spoon.

Pour over cake pieces. Let dry and put on another coat if necessary.

Assembly

Components:

raspberry jam
chiffon cake
simple syrup
vanilla buttercream
pourable pomegranate fondant

Use 7 inches of one of the 11 x 17's. Slice it horizontally with a serrated knife. Spoon or brush on some simple syrup (half water and half sugar that is brought to a boil and then cooled). Spread raspberry jam or a jam of your choice onto the cake. Then gently spread buttercream over that. Lay the layer back on top. Brush some more simple syrup on top. Cut the cake in pieces, about one inch square. Place them on rack that is placed on a cookie sheet. Pour the fondant onto the squares. Once you are done you can scoop off the fondant from the baking sheet and heat it up to reuse again.

Lentil Spinach Burgers

So I had some leftover lentils from the Paper Chef and being the bean burger lover that I am, I figured I had to find another recipe. Lo and behold I found this amazing recipe here at What Did You Eat? I wish I could tell her how amazing these burgers are and thanks for sharing the recipe. Sherry had passed away in July but her blog makes her somewhat immortal. Her words and her recipes live on, as long as her blog stays up and running. I love that. So here's to you Sherry.

The only thing I changed was the type of lentils. I used Urad Dal, the little white lentils with the black skin. I put the full tablespoon of cumin. I love cumin and it goes great with the lentils. The lentils become real nutty when they are fried. I used a little olive oil in the pan for frying and they were great. My friend and I enjoyed them today while we gabbed.

LENTIL SPINACH BURGERS
Sherry's Original post

8-10 ounces spinach, stemmed and sauteed (I used a package of frozen: thawed and squeezed)
1 cup urad dal lentils (white lentils), cooked
1 tablespoon cumin
3 tablespoons bread crumbs
1 egg
salt and pepper to taste
2 tablespoons oil

Directions:

Mix the spinach, lentils, cumin, bread crumbs, together in a bowl. Season to taste with salt and pepper. I added about a 1/2 teaspoon of garlic powder as well. Mix in the egg. Form the patties by forming a ball in your hand, then carefully pat them into a burger type patty. Refrigerate the mixture for at least 30 minutes.

Heat skillet on medium high heat until the oil gets somewhat hot. Slip each patty into the skillet and press the patty together with a spatula if they break apart. Brown on each side, then carefully remove.